Red Beans and Rice

Name: Red Beans and Rice
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb sausage; 2 cans kidney beans; 1 onion; 1 bell pepper; 2 stalks celery; 4 cloves garlic; 2 cups chicken stock; 1.5 cups rice; 2 bay leaves; 1 tsp smoked paprika; 0.5 tsp cayenne; 2 tbsp vegetable oil

Smoky sausage and kidney beans simmered low with peppers and spice, the Louisiana Monday tradition ladled over fluffy rice.

50 min · Beginner · 520 cal · 24g protein · $1.50/serving · American

Comfort Food Budget-Friendly

50minutes

6servings

520calories

24gprotein

$1.50per serving

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Ingredients (serves 6)

1 lb sausage
2 cans kidney beans
1 onion
1 bell pepper
2 stalks celery
4 cloves garlic
2 cups chicken stock
1.5 cups rice
2 bay leaves
1 tsp smoked paprika
0.5 tsp cayenne
2 tbsp vegetable oil

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Instructions

1
Cook the rice according to package directions and keep warm.
2
Slice the sausage into coins and chop the onion, bell pepper, and celery.
3
Heat the oil in a large pot over medium-high and brown the sausage, about 5 minutes, then add the vegetables and cook until soft, about 6 minutes.
4
Stir in the garlic, paprika, and cayenne for 1 minute, then add the drained beans, stock, and bay leaves.
5
Simmer uncovered 20 minutes, mashing some beans against the pot until the mixture turns thick and creamy.
6
Discard the bay leaves, season with salt, and serve ladled over the hot rice.